How to hard boil an egg or eggs and perfectly peel them

by Recipe Help Center

If you are stuffing eggs for the family it's not a big deal if the eggs refuse to peel neatly. But if you are stuffing them for guests or a party it doesn't look right at all.

It is not recommended to hard boil more than 12 eggs at a time.

Pierce a pinhole in the large end of each egg to allow the air bubble to escape.

Place the eggs in a large saucepan and cover with cold water.

Bring just to a rolling boil then remove from the heat and let sit for exactly 17 minutes.

Transfer the eggs to to bowl of ice water and let chill for 2 minutes. This will shrink the egg body from the shell.

While waiting for the eggs to cool re-heat the cooking water to a boil. Lower up to 6 chilled eggs at a time into the boiling water and boil for exactly 10 seconds. This expands the shell away from the egg body.

Chill for at least 20 minutes, the more well chilled the eggs are the easier they are to peel.

To peel each egg crack the shell gently all over then peel under a stream of cold water starting at the large end of the egg.

The eggs will keep perfectly up to several days if kept submerged in cold water uncovered in the refrigerator.